Production of low-fat cookies and their nutritional and metabolic effects in rats

Mansour, E. H.; Khalil, Amal; El-Soukkary, F. A. H.

doi:10.1023/b:qual.0000040329.06282.7a

Cited by 5 publications

(6 citation statements)

References 20 publications

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“…whey protein and orange peels). These results agree with those obtained by Mansour et al (2003) who mentioned that heart, kidney and lungs weight were not significantly affected by fat replacer level. Each value was an average of five determinations Values followed by the same letter in columns are not significantly different at P<0.05 G1= rats fed on control cake, G2 rats fed on cake made with 70% whey protein concentrate and G3 rats fed on cake made with 70% orange peels.…”

Section: Table (4):sensory Characteristics Of Cakes Made With Fat Repsupporting

confidence: 93%

Utilization of Some Food Processing Wastes as a Fat Replacers in Cakes

Shehata¹,

Bessar²,

El-Hady³

et al. 2011

Journal of Food and Dairy Sciences

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This study was proposed to investigate the possibility of utilization of some food processing wastes (i.e. whey protein concentrate and orange peels) as a fat replacers in cakes and there effects on the physical, chemical, sensory quality and nutritional characteristics. Results indicated that the use of mentioned fat replacers could be increase and sensory quality characteristics in low-fat cakes. Butter could be replaced up to70% by whey protein concentrate and orange peels in cakes which were comparable to their full-fat cakes. Additionally some nutritional benefits were achieved as a results of fat replacers such as decreases in fat content and caloric value in all cases, beside the increase in protein content in case of using whey protein concentrate and increased crude fiber in case of use orange peels. Biological evaluation using experimental rats showed significant decrease in total cholesterol, triglyceride, low density lipoprotein (LDL) and liver enzymes (GOT),(GPT) and showed increased in high density lipoprotein (HDL) in rats fed on the fat-replaced cakes. Additionally, such replacement has achieved many nutritional and health benefits when consuming the produced low-fat bakery products.

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Section: Table (4):sensory Characteristics Of Cakes Made With Fat Repsupporting

confidence: 93%

Utilization of Some Food Processing Wastes as a Fat Replacers in Cakes

Shehata¹,

Bessar²,

El-Hady³

et al. 2011

Journal of Food and Dairy Sciences

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“…Spleen weight of G4(R1 50 %), G5(R1 75 %) and G8(R2 75 %) were significantly (P≤ 0.05) higher than those of other groups. These results are generally agreed with those obtained by Mansour et al(2003), who mentioned that heart, kidney, and lungs weights were not significantly (P≤ 0.05) affected by fat replacer level. Abd-El-Khalek.…”

Section: Biological Evaluation Of Lowfat Cake Formulated By Fat Replasupporting

confidence: 92%

“…The obtained results are in agreement with those reported by Mansour et al(2003). They prepared low-fat cookies by partial replacement of butter oil with different types of carbohydrate-based fat replacers and they found that feeding rats low-fat cookies diets resulted in a significant decrease in total serum cholesterol, LDL-cholesterol, HDL-cholesterol and triglycerides compared to rats fed the control diet.…”

Section: G2 (Positive Control)supporting

confidence: 91%

“…Sigman-Grant (1997) stated that the use of fat substitutes may facilitate reduction of the proportion of calories derived from fat, but the effects on total energy intake and body weight were less certain. Mansour et al(2003) stated that body weight and weight gain were not influenced by diets formulated with fat replacers. Abd- El-Khalek.…”

Section: Biological Evaluation Of Lowfat Cake Formulated By Fat Replamentioning

confidence: 99%

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Biological Evaluation of Low – Fat Cake

El-Refai

Domah

Kassem

et al. 2011

Journal of Food and Dairy Sciences

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Low-fat cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically evaluated and subjected to analysis for gross composition and caloric value. A nutrition experiment on rats was conducted to determine the effect of lowfat cake diet on growth parameters and serum lipid profile. The sensory evaluation results indicated that no significant difference (P≤ 0.05) was found among replacement treatments up to 50% replacement level and the full fat cake, and the panelists considered that, all treatments were acceptable up to 75% replacement level. The results of gross chemical composition and caloric value showed a significant decreased (P≤ 0.05) in fat content and caloric value by increasing fat replacement level. The final body weight, weight gain, feed efficiency ratio and the organ weight (% of body weight) of rats were not significantly (P≤ 0.05) affected by fat replacement. Triglycerides (T.G), total cholesterol and low density lipoprotein cholesterol (LDL-C) of serum were significantly (P≤ 0.05) decreased by replacement 50% or 75% of shortening using both fat replacers. The calculated Atherogenic Index was significantly decreased (P≤ 0.05) by fat replacement at ratio of 25%, 50% and 75% by using maltodextrin or at ratio of 50% and 75% by simplesse.

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“…Rats of the BOC group showed lower (p < 0.05) levels of total cholesterol, HDL-C, LDL-C and triglycerides (Table 6) than those reported in a previous study (total cholesterol 150.10 mg dL −1 , HDL-C 50.46 mg dL −1 , LDL-C 68.33 mg dL −1 and triglycerides 130.80 mg dL −1 ) for rats fed a diet with the addition of low-fat cookies. 42 It was observed that the average blood glucose level of the rats was 90.67 mg dL −1 , which was less ( p < 0.05) than 100-120 mg dL −1 reported for rats fed cookies formulated with eggs and unsalted butter as a fat source. 43 The Pearson correlation test (r) showed strong correlations between the final weight of the rats and a length of 0.73 and thoracic circumference of 0.76.…”

Section: Lipid Profilementioning

confidence: 73%

Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

et al. 2016

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The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.

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Production of low-fat cookies and their nutritional and metabolic effects in rats

Cited by 5 publications

References 20 publications

Utilization of Some Food Processing Wastes as a Fat Replacers in Cakes

Utilization of Some Food Processing Wastes as a Fat Replacers in Cakes

Biological Evaluation of Low – Fat Cake

Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

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